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Hoisin Vinaigrette:
1 ounce minced shallots
1/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup rice vinegar
2 tablespoons minced fresh ginger
2 tablespoons Kikkoman Hoisin Sauce
1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 tablespoon sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup canola oil
1 tablespoon toasted sesame seed

4 ounces dry bread crumbs
3 ounces Kikkoman Panko Japanese Style Bread Crumbs
3 ounces black sesame seed
3 ounces white sesame seed
24 skinless salmon fillets (5 ounces each)
salt and black pepper
2 cups flour
6 eggs, lightly beaten
canola oil, as needed
thinly sliced green onions
watercress sprigs


To make Hoisin Vinaigrette: In blender container, combine all vinaigrette ingredients except canola oil and sesame seed. Process until blended. With motor running, slowly add 1 cup canola oil, blending until smooth. Stir in sesame seed. (Yield: 1 3/4 cups)

In large shallow container, combine bread crumbs, panko and sesame seed; mix well. Season salmon with salt and pepper to taste. Dredge one side only of each fillet with flour; shake to remove excess flour. Dip floured surface into egg, then into bread crumb mixture, patting firmly to coat. Refrigerate at least 20 minutes before cooking.

For each serving, to order: In saute pan, heat 1/16 inch of oil over medium-high heat. Place 1 salmon fillet, breaded side down, in oil; sear 1 minute or until crust begins to color and is crisp. Turn over; cook 6 to 7 minutes or until desired doneness. Place on plate; sprinkle with green onions and drizzle with about 1 tablespoon Hoisin Vinaigrette. Garnish with watercress.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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